PREPARING OYSTERS

Preparing oysters can be scary for some people. It is expensive in most areas and you want to make sure that you are preparing it properly to get the best flavor. Preparing oysters is quite simple but it is also time consuming, so allow plenty of prep time.

Scrub each oyster under running water with a kitchen scrubber. If you are going to serve the oysters raw, they will shuck easier if you refrigerate them well for a few hours before trying.

Oysters have very sharp shells; so to protect your hands, use a pair of gardening gloves with rubber palms. The rubber palms will help prevent the oyster from slipping when you are opening it.

Using an oyster knife (preferred over regular knives) locate the “hinge” of the oyster. Firmly press the knife in the crack of the shell just on either side of the hinge.

Firmly press the knife toward the top of the shell, so as not to pierce the stomach on accident, and firmly slide the knife toward the opposite end of the oyster as the hinge.

As you are sliding the knife, gently twist the knife to open the shell slightly. Toward the center you will find a little resistance. This will be a muscle holding the shell closed. Gently slice the muscle to release the top of the shell.

The top shell should then lift off with little effort. Place the knife under the meat in the remaining shell and slice the second muscle to release the meat.

Keep one of the shells from each oyster for serving if you wish.